Simple Oatmeal Bread with Hard-Boiled Egg Sauce
Table of Contents
Ingredients
For the Bread:
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- 280 grams rolled oats
- 2 eggs
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- 1 glass of yogurt
- 50 grams pumpkin seeds
- 50 grams sunflower seeds
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- Black pepper, to taste
- Salt, to taste
- 10 grams baking powder
- Extra rolled oats for topping
- Olive oil for greasing the casserole dish
For the Sauce:
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- 5 eggs, hard-boiled
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- Fresh dill, finely chopped
- 1 carrot, grated
- 2 tablespoons sour cream
- Salt, to taste
- Black pepper, to taste
Instructions
Prepare the Bread Mixture:
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- In a large bowl, beat 2 eggs with a whisk.
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- Add 1 glass of yogurt to the eggs and mix well. Let the mixture sit for 15-20 minutes.
- Meanwhile, dry fry 50 grams of pumpkin seeds and 50 grams of sunflower seeds in a pan until they are lightly toasted.
- Add black pepper and salt to taste to the egg-yogurt mixture.
- Stir in the toasted seeds.
- Add 10 grams of baking powder to the mixture and mix well.
Bake the Bread:
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- Preheat your oven to 180°C (350°F).
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- Grease a casserole dish with olive oil.
- Pour the bread mixture into the casserole dish and spread it evenly.
- Sprinkle some extra rolled oats on top for a nice crust.
- Bake in the oven for 30-35 minutes until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool slightly before cutting.
Prepare the Sauce:
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- While the bread is baking, hard-boil 5 eggs. Once cooked, peel and mash them with a fork.
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- Add the finely chopped dill and grated carrot to the mashed eggs.
- Mix in 2 tablespoons of sour cream.
- Season with salt and black pepper to taste.
- Mix everything well to combine. Your sauce is now ready!
See also Apple Vanilla Muffins
Serve:
- Slice the bread and serve it warm or at room temperature.
- Pair with the sour cream sauce for a delicious and balanced breakfast.